1 tbsp. oil
2 tsp. minced garlic
1 sm. onion, chopped
2 c. cooked beans, chopped (red or brown, home cooked or canned, drained)
4 c. tomato puree
1 tsp. oregano
1 tsp. dried basil
Black pepper to taste
3/4 lb. uncooked lasagna noodles
2 c. part skim ricotta
8 oz. part skim Mozzarella
1/4 c. grated Parmesan

Heat oil and saute garlic and onion for 1 minute. Add chopped beans and cook several minutes. Add tomato puree, oregano, basil, and pepper. Bring to a boil and simmer 5 minutes.

Spread layer of bean sauce in 9 x 13 pan. Arrange layer of noodles over the sauce. Cover noodles with half Ricotta, half Mozzarella, and 1/3 remaining Ricotta, Mozzarella, and sauce. Finish off with layers of noodles and sauce. Sprinkle with Parmesan.

Cover with foil. Bake at 350 degrees for about 1 hour or until pasta is cooked. If too much liquid remaining in pan, remove foil and bake another 10-15 minutes.